Basic Guacamole

(from Lucianolinda’s recipe box)

Source: Alison Ladman- Associated Press

Serves 8 people

Categories: Dips

Ingredients

  • 2 avocados
  • Juice of 1/2 lime
  • 1 tsp. ground cumin
  • 1/2 cup diced tomato
  • 2 Tbsp. chopped fresh cilantro
  • 1/4 cup diced red onion
  • Kosher salt and ground black pepper
  • Hot Sauce, to taste

Directions

  1. Slice the avocados in half lengthwise around the pits. Twist to separate the hales and remove the pits. Spoon the flesh into a medium bowl. Use a fork to mash the avocado until as chunky or smooth as you prefer. Stir in the lime juice, cumin, tomato, cilantro and red onion. Season with salt, pepper and hot sauce. Serve immediately.

  2. Variations: In place of the tomato, cilantro and red onion, stir in 1/2 cup of your favorite jarred salsa, 1 Tbsp. olive brine, and 2 Tbsp. chopped green olives.

  3. Mango-balsamic: In place of the tomato, stir in a diced flesh of 1 mango. use green onion in place of the red onion and 1 Tbsp. balsamic vinegar in place of the lime juice.

  4. Chipotle-corn: Stir in 1 minced chipotle pepper and 1 Tbsp. adobo sauce form a can of chipotles in adobo. Add 1/2 cup corn kernels.

  5. Tzatziki: Use 1 cup finely diced seedless cucumber in place of the tomato and red onion. Use dill in place of the cilantro. Stir in 2 minced cloves garlic.

  6. Roasted garlic and poblano:

  7. Roast a head of garlic wrapped in foil with a little olive oil until tender and brown, about 30 minutes at 400 degrees. Roast a poblano pepper under the broiler, turning frequently, until the skin chars. Carefully remove the charred skin from the pepper, then chop the flesh. Squeeze the garlic pulp from the skin and mash. Mix both into the guacamole, omitting the onion.

  8. Minted Cotija: Follow the basic recipe method for guacamole, but use 2 avocados, the lime juice, 3 Tbsp. chopped fresh mint, and 2/3 cup crumbled cotija cheese. Season ith salt and pepper.

  9. Maple-bacon: Follow the basic method for guacamole, but use 3 avocados, 2 Tbsp. white wine vinegar, 2 Tbsp. soy sauce, 2 Tbsp. maple syrup, 2 chopped green onions, and 1/2 chopped cooked bacon. Season heavily with black pepper.

  10. Ginger-hoisin: Add 2 Tbsp. grated fresh ginger and 2 Tbsp. hoisin sauce.

  11. Citrus tabbouleh: Replace the tomato and onion with 4/3 cup purchased tabbouleh and the zests of 1 lemon, 1 lime and 1 orange.

  12. Shrimp scampi: Use lemon juice in place of the lime juice and basil in place of the cilantro, Omit the cumin, tomato and onion. Stir in 1 cup chopped cooked shrimp, 2 cloves minced garlic and 1/3 cup shredded parmesan cheese.

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